Accessibility settings

April 25, 2024 #Meat #Funding

Pickled Rabbit

Share this recipe



5 Hours


Chile Brand
  • 1 unit of whole rabbit
  • 2 liters of water
  • 2 cups wine vinegar
  • 3 cloves garlic
  • 2 sprigs of fresh oregano
  • Salt to taste
  • Black pepper to taste
  • ½ cup olive oil
  • 2 units of onion chopped in feather
  • 1 ½ units of carrot sticks
  • ½ unit of green paprika chopped into sticks
  • ½ tablespoon colored chili
  • 1 pinch of ground cumin
  • 1 cup white wine
  • 1 bay leaf.
  • Step 1 - Clean the rabbit and portion it. Wash the rabbit in water with vinegar and a pinch of salt. Leave overnight. Rinse and marinate the rabbit with a clove of garlic, a little vinegar, oregano, whole pepper and salt. Let stand for 3 to 4 hours in the refrigerator.
  • Step 2 - Separately, heat the olive oil in a saucepan and brown the rabbit on all sides. Remove the rabbit and in the same pot sauté the onion with the remaining garlic, carrot and chopped paprika. Sweat for a few minutes and add the previously browned rabbit pieces.
  • Step 3 - Season with aji de color, cumin and bay leaf. Stir well.
  • Step 4 - Add the white wine. Add salt and cook with covered pot over low heat for about 30 minutes or until the rabbit is tender.
  • Step 5 - Serve hot. Optional: it can also be served cold.